ABSTRACT
Sensory methods applied in sensory analyses of food, fermented meat products included, are divided into two groups, that is to say, objective (analytical) methods and subjective (affective) methods. Depending on the selected task, objective methods include the difference testing (searching for differences between the two given samples using
the triangular test, the paired-comparison test, or the duo-trio test) (ISO 4120:2004, ISO 5495:2005, ISO 10399:2004), the ranking tests (aiming to establish whether the products can be ranked based on intensity) (ISO 8587:2006), and the descriptive techniques (profiling, such as the Flavour Profile, the Texture Profile, the Quantitative Descriptive Analysis (QDA), or the Spectrum) (ISO 11035:1994). Affective methods include the measurement of the degree of liking of the product, the hedonic scale (nine-and seven-point scale) and the paired preference test (forcedchoice method not allowing for the ‘no preference’ response) thereby being most commonly applied in sensory assessments (ASTM 2005).
